Pumpkin Halwa, also known as Kaddu Ka Halwa, is a lucious Indian sweets that shine with autumn charm and festive warmth. Made in ghee and milk with slow cooking grated pumpkin, then sweetened with sugar and flavored with cardamom. Whether you are preparing for Diwali, Navratri or a cozy fall evening, this Golden Treat is a Show stopper.
Components:
- 500g yellow pumpkin (grated)
- 3 tablespoons ghee
- 300 ml full fat milk
- 150g mawa (khoya)
- 1/2 cup sugar
- 4 green cardamom pods
- A few saffron strands
- 12 cashews
- 15 raisins
Instructions:
- Prepare the pumpkin
- Peel and grate the pumpkin. You should get about 3-4 cups.
- Sauté the base
- Take a heavy bottomed pan and heat 2 tablespoons ghee in it. Add grated pumpkin and sauté for 5-6 minutes until it softened and raw odor goes away.
- Add in milk
- After the pumpkin is soft, add in milk and cook on medium heat until the pumpkin absorbs most of them and turns creamy.
- Enrich the taste
- Stir in mawa , sugar, saffron milk and crushed cardamom. Cook the mixture until the mixture is thickened and leaves the sides of the pan.
- Fry nuts
- Take a separate pan, heat 1 tablespoon ghee in it. Fry cashew nuts and raisins until golden . Add to the halwa and mix well.
- The final touch
- Cook the halwa for some more time to finish until the halwa is shiny and aromatic. Either serve it hot or chilled.
Plating Tips:
- Use brass katori or mini tart shell to serve.
- Garnish with pistachio and edible rose petals.
- Add the drizzle of saffron milk .
- Pair with a scoop of vanilla ice cream for Fusion Flare.
